| Although synthetic dyes may be used to colour by dispersion, the
best
way to colour by dispersion is using colour lakes. Food colour lakes
are pigments formed by precipitation of a food synthetic dye on an
insoluble substrate (aluminium hydroxide) in form of aluminium salt.
We obtain pigments that are insoluble in water and most solvents
which are easily dispersable in powder products. They also can be
used to colour fat phases of foods. Lakes have several advantages with regard to soluble dyes: easier
dispersion in powder products which prevents speckles; higher light
and heat stability than their original colours; more brilliant
colours; easy dispersion in fat vehicles and high resistance to
colour migration. Different hues of lakes may be obtained from different
concentrations
of the same synthetic dye in the lake or by making lakes from
mixtures of different synthetic dyes. Consequently, the whole
spectra
of colours can be obtained.
Legislation
Before using any colour in food it is very important to consult the
legislation in force in the countries where this food would be
distributed in order to find which colours are allowed for the
specific product. European legislation is summarised in Directive
9436EC.
General information
Color charts are only a guide, final shade depends upon dosage, type
of final product and manufacturing process.
PROQUIMAC FOOD & PHARMA can develop specific shades to fulfil
customer requirements. Minimum quantity required for special blends
is 25 kg. General standard packaging are 25 kg carton-board drums with
polyethylene bag inside for powder products, some lakes with low
bulk
density are packed in 20 kg drums.
| 
Aluminium Lakes CONALAKE®